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Aseptic Process and Packaging Fresh Cheese Burgos Cheese Quesillo Queijo Minas Frescal

Aseptic Process and Packaging Fresh Cheese Burgos Cheese Quesillo Queijo Minas Frescal. SUMMARY. This cheese has its origin in Spain and is basically a cheese made from cow's milk with sweet coagulation, ie without the use of ferments.

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Aseptic Process and Packaging Fresh Cheese Burgos Cheese Quesillo Queijo Minas Frescal

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  1. Aseptic Process and Packaging • Fresh Cheese • Burgos Cheese • Quesillo • Queijo Minas Frescal

  2. SUMMARY • This cheese has its origin in Spain and is basically a cheese made from cow's milk with sweet coagulation, • ie without the use of ferments. • This process of "sweet" processing makes the product very labile and with a short conservation, of the • Order of the seven days, to have no preservatives or reduction of pH (acidity). • It is mainly used to eat directly and usually added with honey (Catalonia) or sugar in the rest of Spain. • It is a very popular cheese that is made in practically all the country. • When Spain conquers America the Spanish colonizers bring the culture of this cheese as part of their • baggage and cheese is established throughout Latin America, except Argentina and Uruguay where • there is an Italian cheese tradition. • This is how its consumption extends to Chile, Peru, Ecuador, Brazil, Colombia, Venezuela, Mexico, etc., • with names like Quesillo, White cheese, Requeson, etc.. • Bisignano SA has developed a special technology that allows an extended conservation. • Productions made in one of the customers, which were technically controlled, kept their organoleptic • conditions for 8 months. • The technology basically depends on: • 1)Pasteurization and standardization of milk. • 2)Concentration of milk by ultrafiltration by means of membranes. • 3)Adjust the final cheese formula. • 4)UHT pasteurization with homogenization. • 5)Packaging under aseptic conditions. • 6)Coagulation in the container. • 7)Cooling of crate stacks with product in a tunnel. • 8)Preservation in cold rooms until sale.

  3. SUMMARY The advantages obtained are: 1)Excellent microbiological conditions. 2)Absence of germs. 3)As a consequence of milk concentration through membranes and retention of soluble proteins, an increase in performance of up to 30%. 4)Absence of taste changes due to the destruction of the enzymes present. 5)Excellent conservation in cooling conditions (8 months). 6)Absence of syneresis (serum or liquid). 7)Possibility of a logistics that allows the export of cheese to potential customers. 8)Secure and simple technology. 9)Fully automated production line with electronic control and SCADA operation vision. 10)Complete provision of equipment and commissioning by a specialized technologist, withGuarantee of operation. 11)Adjustment of operating parameters from the PC screen. 12)Flexibility in the type of final product easily changing features such as: a)Flavor b)Texture c)Body d)Colour e)Final composition f)Size and type of container The final product and the process itself is extremely flexible and adaptable to the needs of the customer.

  4. FILLING MACHINE

  5. LAY OUT

  6. For more information, visit our website www.bisignano.com

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